Learn to make my great tasting Morel Mushroom Recipe on a Blackstone Griddle. My fried morel mushrooms recipe shows the intense earthy flavor of these well-known wild mushrooms.
Makes a great side dish that the whole family will love! This is the season for the most delicious mushrooms that is found in many parts of the world.
If you are lucky enough to find this elusive white or black mushroom hiding in the woods, then you will have to figure out how to cook it up. I have sautéed morel mushrooms, made morel risotto, but the best way that my family likes to eat these fungi is breaded and fried crispy until they are golden-brown!
Morel Mushrooms Recipe
This classic morel recipe is loved by many and made with 3 simple pantry items along with the mushrooms. The old fashioned “eggs and crackers” will delight all your taste buds!
This griddle-fried mushroom dish will give your wild morels the perfect taste and the perfect texture. They are nearly impossible to grow and generally are grown by certain species of dying trees which will vary depending on your area of residence.
Morel mushroom recipes may seem difficult to cook, but they are not! Finding morels can be hard, but they do have many looks so don’t be fooled by the imposters!
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In general, you start to find morels at a certain date when dandelions blossom. The warmer places can start in March and usually end in April. Our morels don’t start coming to mid-Michigan until early May.
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How to Grow Morel Mushrooms
I have grown Lion’s Mane Mushrooms in my home before but have never thought that growing my own morel mushrooms was even an option. Until reading this post from the Happy Sprout called Grow morel mushrooms.
With all the knowledge that I have learned in this article, growing morel mushrooms is going to be at the top of my list of things to do next morel mushroom season.
How to Clean Morels
Learning how to clean morel mushrooms is important. Bugs and critters hide in wild mushrooms.
You will start by filling a sink or bowl with cold salted water. About one gallon of cold water to one to two tablespoons of table salt.
Cut the fresh morels in half lengthwise and place in the cold lightly salted water. You must keep them in this salty water, so they soak for 15 to 30 minutes. Gently push the fresh morels mushroom pieces under the water a couple of times while soaking.
When cooking morels before they’re ready you might see some critters along with your wild mushroom. It’s completely natural, the saltwater removes them from the morels.
Remove from the water and strain in a colander until the water has drained from the fresh mushrooms. Gently shake if needed to help the water drain.
If not cooking the fresh mushrooms right away, store in a paper towel lined airtight container in the refrigerator for up to 6 days.
How to Cook Morel Mushrooms?
Once your wild mushroom has been cleaned and rinsed in cold salty water you should cook morel mushrooms fully. When you are ready to cook morel mushrooms, preheat the Blackstone Gas Griddle to medium heat or the Electric Blackstone Griddle to 400°F.
Crush or chop a full package of saltine crackers into fine powder. If you don’t want to use saltine crackers, you can substitute dried breadcrumbs that are finely chopped.
Use a chopper attachment or place into a large Ziplock bag and carefully crush the crackers with a rolling pin. In a separate medium sized shallow bowl, scramble an egg.
Add the sliced, cleaned fresh morel mushrooms to the bowl of beaten egg and cover with a lid. Gently flip the bowl around a couple of times to completely coat the mushrooms with the beaten egg.
Open the lid and add some of the crushed saltine crackers. Cover with the lid again and gently flip the bowl around to coat the morels with the crushed crackers. If needed, add some more of the crackers to get an even layer of breading on the mushrooms.
Blackstone Morel Mushroom Recipe
On medium heat, melt a couple tablespoons salted or unsalted butter on the flat top griddle. Do not let the hot butter turn into brown butter. Olive oil can be used instead of butter.
Add the breaded morel mushrooms on top of the melted butter trying not to add extra cracker crumbs to the griddle. Arrange the mushrooms in a single layer on the Blackstone and give them a little space to cook correctly.
Add more butter pieces to different spots around the mushrooms. Do not add too much butter so the mushrooms get soggy.
Gently press down on the mushrooms with the griddle spatula making sure not to smush or crush them. You are just trying to get a good contact between the flat top and the morel mushrooms to help them brown and cook better.
Keep the griddle temperature so that the morel mushrooms are turning a golden-brown color and are not burning or becoming soggy from too low of temperature. Cooking times will vary so you want to go by the golden-brown color of the breading.
Larger morels will have a longer cooking time. Leave them alone and let them get a golden-brown layer.
Then use the griddle spatula and turn them all over. Gently press down as you cook morels and let that side get golden-brown. When both sides of the morel mushroom recipe are crispy brown, remove from the griddle, place on paper towels, and serve immediately.
Pan-Fry Morel Mushrooms
If you don’t have a flat top griddle, check out my pan fry morel mushroom recipe. Use a large skillet when making pan fried morels.
How to Store Morel Mushrooms
If you are lucky enough to have leftover fried morels, they can be stored in an airtight container in the refrigerator for up to 6 days. You will lose the crispiness of the fried mushroom.
Reheat on the Blackstone Griddle to help get the crispiness back and warm them up. Heat in the microwave or just eat cold.
What to Serve with Fried Morels?
What do morels go well with? Serve these fried mushrooms with a butter steak cooked on the griddle, a smashed burger, griddle patty melt, Blackstone Griddle chicken wings, chicken and vegetable kabobs, griddle turkey cutlets, and marinated chicken breasts.
Fried Morel Mushrooms Add-ins
Want to add more flavor to your fried morel mushrooms?
- Add Seasoning Salt to the saltine crackers.
- While cooking morel mushrooms, toss some fresh thyme to the griddle as they cook.
- Slice some green onions to the griddle while cooking morels.
More Morel Mushroom Recipes
If you are looking for more morel mushroom recipes, then you have come to the right place. Check out this 8 Morel Mushroom recipes that uses different delicious methods to cook morel mushrooms.
- Pan Fried Morel Mushrooms
- Morel Pecan Pate
- Pasta with Morels
- Morel Mushroom Souffle
- Asparagus and Morel Pasta
- Smoked Gouda Morel Mushroom Soup
- Morel Mushroom Pasta in Parmesan Cream Sauce
- Bacon Morel Mushroom Salt
Morel Mushroom – FAQ
Yes, you definitely want to soak your morels in cold salt water. Cut the mushrooms in half the long ways to expose the inside. The salt in the water will flush out any critters that are hiding in the nooks and crannies of the mushroom. Soak for about 15 minutes and use a strainer to get as much of the water off the mushrooms.
Properly clean and cook the morel mushrooms. For more morel mushroom recipes, check out these 8 morel mushrooms recipes.
Morel Mushrooms Recipe
Get the full recipe and nutrition calories as well as nutrition information below!
Morel Mushrooms Recipe
Learn to make my great tasting Morel Mushroom Recipe on a Blackstone Griddle. My fried morel mushrooms recipe shows the intense earthy flavor of these well-known wild mushrooms. Makes a great side dish that the whole family will love!
Ingredients
- Morel Mushrooms, Cleaned & Halved 1 pound
- Saltine Crackers, Crushed, Super Fine 1 cup
- Egg, Lightly Beaten 1 each
- Butter 4 tablespoons
Instructions
- Gather your ingredients to make the Blackstone Griddle Fried Morel Mushrooms.
- Soak and clean the fresh morel mushrooms in cold salt water for at least 15 minutes. Drain in a colander until most of the water is gone.
- Preheat the Blackstone Griddle on medium heat or the electric Blackstone Griddle to 400°F.
- Finely crush or chop saltine crackers into a very fine powder.
- Crack your egg into a medium sized shallow bowl and lightly beat.
- Add the cleaned morel mushrooms to the bowl of beaten egg and cover with a lid. Gently flip the covered bowl around a couple of times to coat the mushrooms with the beaten egg. Open the lid and add about 3/4 cup of the crushed saltine crackers on top of the egg covered mushrooms. Cover again and gently flip the bowl around to coat the morels with the crushed crackers. If needed, add more of the crushed crackers to get an even layer of breading on the mushrooms.
- On the hot griddle, melt a couple tablespoons butter. Do not let the butter turn into brown butter. Olive oil can be used if you don't want to use butter.
- Add the breaded morels on top of the melted butter trying not to add extra cracker crumbs to the Blackstone griddle. Arrange the mushrooms in a single layer on the Blackstone flat top griddle and give them a little space to cook correctly. Add more tiny pieces of butter chunks to different spots around the mushrooms. Do not add too much butter so the morel mushrooms get soggy. Gently press down on the morel mushrooms with the griddle spatula making sure not to smush or crush them. You are just trying to get a good contact between the flat top griddle and the morel mushrooms to help them brown and cook better. Keep the flat top griddle temperature so that the morel mushrooms are turning a golden-brown color and are not burning or becoming soggy from too low of temperature. Cooking times will vary so you want to go by the golden-brown color. Larger morels will have a longer cooking time. Leave the mushrooms alone and let them get golden-brown.
- Use the griddle spatula and turn them all over. Gently press down as you cook morel mushrooms and let that side get golden-brown. When both sides are crispy brown, remove from the griddle, place on paper towel lined plate, and serve immediately.
Notes
- Store any leftover mushrooms in an airtight container in the fridge for up to 6 day.
- If you are looking for more morel mushroom recipes, check out this 8 Morel Mushroom recipes.
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Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 215Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 77mgSodium 268mgCarbohydrates 17gFiber 4gSugar 1gProtein 7g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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Oh my goodness these morel mushrooms were amazing! I’ll forever cook them on the Blackstone now!